This is a very very easy recipe,no beater required.
Very soft and tasty.A try on one of my lazy days.Just a sprinkle of crushed hazelnuts on
the top was a ‘ wow’ dessert.
For the recipe right away!
75 gm unsalted butter ( room temperature)
3/4 cup sugar ( I used brown )
1 tsp instant coffee powder
1/4 cup cocoa powder
1/2 cup milk
5 tblsp.curd / yoghurt
1.5 cups flour
1 tsp.vanilla essence
1/2 tsp.baking soda
1/2 tsp.baking powder.
a pinch of salt
Sift the flour,cocoa powder,baking powder,and baking soda together.
Mix the coffee powder with the sugar and milk,and stir till sugar is dissolved.
Lightly cream the butter ,add the yoghurt or curd,and mix further with a spatula or
spoon for a minute.Fold in the rest of the ingredients and mix lightly till corporated
Transfer to baking tray and bake in a moderated oven for 30 minutes.
For the truffle cream
100 gm dark chocolate
1 cup fresh cream
10 gm butter
Heat the cream and pour over crushed chocolate with butter and mix well till creamy.
Pour over cake and add crushed hazelnuts.
Note: As I don’t use much cream or icing I made cream enough to coat only the top
of the cake.